Now is a good time of year to broaden your culinary horizons and bring new cheer to the table. Vary your typical menus, try exciting tastes and experiment with new ingredients.
Thai cooking fills the bill in all respects.
The following menu is intended for a cozy, laid-back evening at home for four. A simple meal that can be prepared in advance, its focus is a Thai-inspired pasta. Thai shrimp noodles capture the essence of Thai flavors-slightly sweet-and-sour with honey-and-lime juice; piquant with ginger, red pepper flakes and cilantro; and mellow with rice noodles and shrimp. The salt seasoning mainly comes from a fermented salty fish sauce, a typical Thai ingredient called nam pla. This sauce, also known as nuoc nam in Vietnam and as shottsuru in Japan, is available in Asian markets.
The rest of the meal is easy enough-a spicy napa (or Chinese) cabbage and cucumber slaw and chilled Thai beer. For dessert, fresh pineapple slices are macerated in an orange mixture, sprinkled at the last minute with brown sugar, then broiled and served warm. Plain butter cookies are the perfect accompaniment. Tea or coffee are best by the fire.
– –
The ingredient list may be long, but the cooking is short. The key is to have all the ingredients measured out, ready to go. This is a delicious dish that can be cooked in advance and gently reheated. Try to keep the shrimp soft, cooking them through but stopping before they become hard nuggets. Jumbo shrimp are extravagant, but they are just the right size once they are split in half.
THAI SHRIMP NOODLES
Preparation time: 40 minutes
Cooking time: 10 minutes
Yield: 4 servings
8 ounces rice noodles, softened in warm water to cover, drained
2 large eggs
1/4 teaspoon crushed red pepper flakes
4 3/4 teaspoons fish sauce (nam pla)
1/4 cup honey
3 tablespoons fresh lime juice
3/4 to 1 cup reduced-salt chicken broth
1 2/3 tablespoons peanut oil
1 pound jumbo shrimp, peeled, cleaned, split in half
2 large cloves garlic, minced, about 1 tablespoon
2 1/2 teaspoons minced fresh ginger
2 carrots, peeled, cut into fine julienne, about 1 1/4 cups (or to save time, 1 1/4 cups shredded carrots that are sold in the grocery store)
6 large green onions, thinly sliced, about 1 1/2 cups
1 cup cilantro leaves
3/4 teaspoon salt
Fresh ground pepper
Lime wedges, for serving
1. Put noodles into a large bowl filled with warm water; let stand until softened, about 20 minutes. Drain well.
2. Put eggs, red pepper flakes and 1/4 teaspoon of the fish sauce into a small bowl. Whisk until frothy. Set aside.
3. Put remaining 4 1/2 teaspoons fish sauce, honey, lime juice and 3/4 cup chicken broth in another small bowl. Mix well. Set aside.
4. Heat 2 teaspoons of the oil in non-stick, 12-inch skillet over medium heat. When hot, add egg mixture and scramble until barely firm, about 5 seconds. Remove eggs from pan; set aside.
5. Heat remaining oil in same pan over medium-high heat. When hot, add shrimp, garlic and ginger, in that order. Cook until shrimp are just opaque, about 1 minute, stirring often.
6. Add reserved fish sauce mixture to skillet along with rice noodles and carrots. Heat through. Add reserved eggs, green onions, cilantro, salt and pepper. Toss until combined. Heat through. Adjust seasoning. Can be made several hours ahead and refrigerated. Gently reheat in 12-inch, non-stick skillet until just hot or in microwave oven on medium (50 percent) power, adding remaining broth as necessary. Do not overcook.
7. To serve, divide evenly between 4 heated dinner plates. Garnish with lime wedge. Serve hot.
Nutritional information (per serving): 330 calories, 37 g carbohydrates, 22 g protein, 9 g fat, 268 mg cholesterol, 1,292 mg sodium.
Nutritional analysis by Jodie Shield
– –
This salad is cool and hot at the same time. Decrease the red pepper flakes if you are wary of too much heat.
SPICY CABBAGE AND CUCUMBER SLAW
Preparation time: 25 minutes
Chilling time: 2 hours or overnight
Yield: 4 servings
Salad:
1 large gourmet cucumber, peeled, scored with a fork, thinly sliced, about 3 cups
1 small head napa (Chinese) cabbage, cored, thinly sliced, about 5 cups
1 medium red bell pepper, cored, finely diced, about 3/4 cups
1 medium red onion, finely diced, about 3/4 cup
1/3 cup dry roasted, lightly salted peanuts, minced
Vinaigrette:
1/3 cup seasoned rice vinegar
1 1/2 tablespoons fresh lime juice
1 tablespoon fish sauce (nam pla)
1/2 teaspoon crushed red pepper flakes
Freshly ground pepper
3 tablespoons fresh mint, chopped
Dry roasted, lightly salted peanuts, for garnish
1. For salad, put cucumber, cabbage, bell pepper, onion and peanuts into a 4-quart bowl. Toss until combined.
2. For vinaigrette, put vinegar, lime juice, fish sauce, red pepper flakes and pepper into a small bowl. Mix well. Add to salad. Toss well. Allow to marinate in refrigerator for at least 2 hours and as long as overnight.
3. When ready to serve, adjust seasoning and add mint. Toss well. Spill off any excess liquid. Serve chilled, garnished with whole peanuts.
Nutritional information (per serving): 79 calories, 11 g carbohydrates, 3 g protein, 1 g fat, 0 mg cholesterol, 113 mg sodium.
Nutritional analysis by Jodie Shield
– –
Although macerating the pineapple slices in the orange mixture redeems even the blandest pineapple, there’s no question that ripe juicy pineapples are the obvious choice. I have learned the hard way that a pineapple must have a fragrant aroma to be well-flavored. If not, it can sit on your counter for days but it will never yield a great-tasting fruit.
WARM CARAMELIZED PINEAPPLE RINGS
Preparation time: 20 minutes
Chilling time: Overnight
Cooking time: 3 minutes
Yield: 4 servings
2 ripe medium-size pineapples, peeled, cut into four circles each, cored
1/2 cup fresh orange juice
2 tablespoons Cointreau or orange-flavored liqueur
2 teaspoons grated orange rind (colored part only)
1 cup plus 2 tablespoons light brown sugar
1. Put pineapple slices, orange juice, Cointreau, orange rind and 2 tablespoons of the brown sugar (omit this amount of brown sugar if pineapple is very sweet) into a large plastic bag. Seal tightly and refrigerate overnight.
2. When ready to serve, position rack about 8 inches from broiler heat source; heat broiler. Line a baking sheet with sides or a jellyroll pan with foil. Remove pineapple from marinade and arrange in a single layer on pan.
3. Put remaining 1 cup brown sugar into food processor fitted with metal blade. Process until finely granulated. Sprinkle each ring evenly with 2 tablespoons sugar. Broil until sugar lightly browns and begins to caramelize, about 2 to 3 minutes, watching carefully to avoid burning.
4. To serve, arrange 2 pineapple circles overlapping on warm dessert plates. Serve warm.
Nutritional information (per serving): 262 calories, 67 g carbohydrates, 1 g protein, 1 g fat, 0 mg cholesterol, 17 mg sodium.
Nutritional analysis by Jodie Shield
